3 parsnips
3 carrots
4 celery stalks
1 red onion (I used a white because I forgot to get a red)
10-12 whole garlic cloves
1/4 cup coconut oil
1 cup chicken broth
1 TBSP dried thyme
1 TBSP ground sage
Sea salt and Pepper to taste
Cut the parsnips, carrots, celery, and onion into large chunks making sure the carrots and parsnips are cut roughly the same size for even cooking. Place the chicken in the crockpot and sprinkle with seasalt and black pepper. On top of the chicken layer the onions and whole garlic cloves followed by the parsnips, carrots and celery. In a glass measuring cup mix together the chicken broth, coconut oil, thyme, and sage (it helps to melt the coconut oil first in the microwave.) Pour the mixture evenly over the chicken and veggies and cook on high for 5 hours or low for 7 hours.
This was delicious and so easy! Andrew...being the man he is...need "something" else with it. It was very filled for me to have just a bowl of this. I guess you could serve with biscuits or "something" else. But remember that this adds calories to the meal.
**Before it is cooked and then after** The chicken just falls apart! Yummy!
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